Serving Size: 1 cup
What you need:
1 pound zucchini
4 tbsp pine nuts
4 tbsp extra virgin olive oil
3 tbsp fresh lemon juice
1 pinch freshly ground pepper
6 tbsp shaved parmigiano reggiano
Sea salt and pepper to taste
1. Slice zucchini penny-thin and arrange the slices slightly overlapping, on a large platter. Cover with plastic wrap and refrigerate.
2. Toast the pine nuts over medium heat in a dry saute pan until slightly brown (about one minute) and set aside.
3. In a small bowl, whisk the olive oil and lemon juice.
4. Drizzle the dressing over the zucchini, season with pepper and salt, then sprinkle with cheese and pine nuts.
Total Fat: 19g
Saturated Fat: 1g